- acorn squash (1 medium to large)
- arborio rice (2 cups)
- vegetable broth (7 - 8 cups)
- chopped scallions (3 - 4 medium)
- parmesan cheese (1 cup)
- white wine (3/4 cup)
- olive oil (3/4 cup)
- minced garlic (4 cloves)
- chopped rosemary (1 sprig)
- balsamic vinegar (few tablespoons)
- salt (to taste)
- pepper (to taste)
My favorite risotto recipie and a nice one for fall! Will serve about 6 as a main.
Squash Prep: Cut squash in half, scoop out seeds and mush, and continue cutting into eighths. Steam for about 10 - 12 minutes, peel and cube.
Broth Prep: Meanwhile, bring the vegetable broth to a simmer and keep on low heat. Personally, I just use the instant boullion variety.
Step 1: On low to medium heat in a separate pot, sweat shallots and garlic in olive oil.
Step 2: Add rice and toast for about 3 - 5 minutes.
Step 3: Stirring constantly, first add the white wine, then about half a cup of broth and a little squash at a time. Allow rice to absorb liquid each time before adding more.
Step 4: When rice is al dente, stir in rosemary, salt, pepper and parmesan cheese.
Step 5: Serve with a little balsamic vinegar drizzled on top.